NO COOK LETTUCE WRAPS
SERVINGS: 3 (can be doubled)
This lettuce wrap recipe is a healthy and delicious NO COOK option for a light summer dinner. Filled with an incredible nut-meat layer, a sweet sriracha sauce and assorted julienned veggies this recipe will become a summer dinner staple for your family - and you can personalize it by using lots of different veggies from your garden – think zucchini! Pair these wraps with the quick and easy gazpacho recipe below and you have a complete meal!
1 cup walnuts
1 cup mushrooms
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon tamari or 1/4 teaspoon sea salt, to taste
1/2 tablespoon sriracha (or to taste)
2 tablespoons maple syrup or 1 tablespoon date syrup
1/4 teaspoon sesame seeds
3 butter, red or green lettuce, washed and dried
2 carrots, julienned
1/4 red bell pepper, thinly sliced
Pinch of Sesame seeds
1 stalk scallion white and green parts, chopped
Any other julienned fresh veggies (optional)
Soak the walnuts in hot water for about 10 minutes, then drain.
In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 times until the walnuts resemble a mince (avoid having it turn into a paste) scraping down the sides to insure everything is incorporated. Add the sriracha sauce ingredients and pulse about 3 more times to incorporate.
For each lettuce leaf, add some of the walnut meat mixture and top with julienned carrots, bell pepper slices, sesame seeds and scallions (and any other optional veggies) and roll up for ease of handling.
This is the easy and quick smooth soup version of its chunkier cousin.
2 1/2 pounds ripe red tomatoes (about 4 large or 9 small)
1 small Vidalia or sweet yellow onion (1/2 pound), peeled and cut into rough 1″ chunks
1 small cucumber (1/2 pound), peeled and seeded
1 medium red bell pepper, cored and seeded
1/4 cup fresh basil leaves, plus extra for garnish
1 large garlic clove, peeled
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
3/4 teaspoon fine sea salt
Freshly ground black pepper
Smooth soup version: cut the tomato, onion, cucumber (set some aside for garnish) and bell pepper into 1/2″ chunks, place them in the blender with the remaining ingredients, and blend until smooth. Chill for at least 2 hours, add more salt or pepper if necessary, and garnish your soup with some chopped cucumber, black pepper and a few tiny or torn basil leaves.
Before serving, taste for salt and pepper, and top with the reserved cucumber, and a few tiny or torn basil leaves. Leftover servings keep well, covered, and refrigerated, for 3 to 4 days.